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Croissants

Classic buttery French croissants with delicate flaky layers and a golden crisp exterior.
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Prep Time 4 hours
Cook Time 20 minutes
Total Time 4 hours 20 minutes
Servings: 12 croissants
Course: Breakfast & Brunch
Cuisine: French
Calories: 280
Ingredients Equipment Method Notes

Ingredients
  

Dough
  • 4 cups all-purpose flour
  • 1/3 cup granulated sugar
  • 4 teaspoons active dry yeast
  • 2 teaspoons salt
  • 1 1/4 cups warm whole milk
  • 2 tablespoons unsalted butter softened
Butter Layer
  • 1 1/4 cups unsalted butter cold
Egg Wash
  • 1 egg
  • 1 tablespoon milk

Equipment

  • Baking sheet
  • Rolling Pin
  • pastry brush

Method
 

  1. Combine flour, sugar, yeast, salt, milk, and softened butter to form a smooth dough.
  2. Chill the dough while preparing the cold butter block.
  3. Enclose the butter inside the dough and roll out.
  4. Fold the dough into thirds and chill. Repeat this process three times.
  5. Roll out the dough and cut into triangles.
  6. Roll each triangle into a crescent shape.
  7. Proof until puffy, brush with egg wash, and bake until golden.

Notes

Keep the butter cold throughout the process to achieve perfectly flaky layers.